Premium
Carrot Dehydration—Optimization Process Studies on the Explosion‐Puffing Process
Author(s) -
SULLIVAN J. F.,
KONSTANCE R. P.,
MONICA E.S. DELLA,
HEILAND W. K.,
CRAIG J. C.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04215.x
Subject(s) - dehydration , browning , shrinkage , moisture , volume (thermodynamics) , chemistry , process (computing) , water content , materials science , pulp and paper industry , food science , composite material , thermodynamics , biochemistry , physics , geotechnical engineering , computer science , engineering , operating system , organic chemistry
A carrot dehydration process that includes the unique continuous explosion‐puffing system (CEPS) is described. A drying study included moisture distribution throughout a two‐stage pilot scale dryer as well as bed temperature during first stage drying. Shrinkage losses of carrots by two dehydration methods were investigated, and volume differences were obtained. Measurements of dried carrot properties such as bulk density, color, nonenzymatic browning, rehydration, and disintegration were used to determine optimum operating pressure, temperature, and feed moisture for CEPS. Response surfaces developed from these properties were used simultaneously to establish a constrained optimum.